Roasted Pork with Port Jus and Chipotle-Glazed Apples

Apples, Crock-Pot, Pork

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     I’ve been on a huge chipotle kick lately.  I’ve made a ton of Mexican dishes using the chipotles, but I wanted to try something a little different.  I found these chipotle glazed apples which caramelizes the apples in a sweet sugar mixture with a touch of spicy and smokey chipotles.  It is served on the side of an herbed roasted pork.  While I wish I had the time to roast a pork loin, I don’t so I made it into a crock-pot pork which worked wonderfully.

    The pork was tender and flavored with the broths and herbs.  The port sauce was incredible.  It was just a little bit sweet with ton of flavor from the shallots, broths, and pork drippings.  However, it was definitely the apples that stole the show.  On first bite they are sweet and delicious.  As I was swallowing them I felt the fire of the chipotles.  It’s not a flavor combination I have often but it was one worth repeating soon in the future.  I finished the meal off with mashed potatoes which took on all the flavor of the Port Jus.

Roasted Pork with Pork Jus and Chipotle-Glazed Apples (adapted from Apple a Day)
For the pork:
1 T. ground cumin
2 t. salt
1 t. thyme
2 t. ground black pepper
1 t. chili powder
1/2 c. brown sugar
1 onion, chopped
1 c. beef broth
1 c. chicken broth
3 lb. boneless pork loin

For the sauce:

2 c. ruby Port
1/4 c. chopped shallots
3/4 c. beef broth
3/4 c. chicken broth
1 t. thyme
3 T. butter

For the apples:
1/2 c. sugar
2 t. cinnamon
2 apples, peeled, cored, and sliced
2 T. olive oil
2 t. canned chipotle chilies, minced

1.  In a bowl mix the cumin, salt, pepper, thyme, chili powder, and brown sugar.  Rub the spice mixture all over the pork loin and set aside.

2.  In a crock-pot mix the chicken broth, beef broth, and onions.  Put the pork loin on top of the onions and cook on low for 8 hours.

3.  An hour before serving, heat the port and shallots in a saucepan.  Bring to a boil and keep cooking for 20 minutes.  Add in the beef and chicken broths and the thyme and continue boiling for 30 minutes. 
4.  Remove a half cup of juices from the crock-pot and add to the port sauce.  Stir well to combine then set aside.
5.  To make the apples combine the cinnamon and sugar in a bowl.  Place one sliced apple in the bowl and toss to coat.
6.  Heat a skillet over medium high heat.  Add in 1 tablespoon olive oil and 1 teaspoon of chipotles.  Add the apple slices and cook for 5-8 minutes, turning to coat well.  The sauce should caramelize on the apples.  Repeat with the remaining apple, adding the remaining oil and chipotle to the pan.
7.  Slice the pork loin and spoon port sauce over top.  Serve the chipotle glazed apples on the side.

This post linked to:
Tempt My Tummy Tuesdays, Tuesdays at the Table, Totally Tasty Tuesdays,
Made From Scratch Tuesdays

3 Comments

  3. The chipotle-apple combination sounds very intriguing. Together with the pork, it sounds amazing! I like that you adapted this for the crock pot too.

    Reply

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